PMID: 6983327Nov 1, 1982Paper

Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties

Archives of Disease in Childhood
P J KilshawJ E Ford

Abstract

Recent experiments in guinea-pigs suggest that heat treatment applied during the manufacture of baby milk formulae reduces the immunological sensitising capacity of the cow's milk proteins. This immunological benefit must be weighed against possible damage that heat treatment may cause to the nutritional quality of the products. Severe heat treatment of skimmed milk (121 degrees C for 20 min) destroyed all the vitamin B12, about 60% of the thiamin and vitamin B6, 70% of the ascorbic acid, and about 30% of the folate. Available lysine was reduced by 21% and lactulose was formed (166 mg/100 ml). Despite extensive denaturation of the whey proteins the milk retained its capacity to sensitize guinea-pigs for systemic anaphylaxis when administered orally. Animals drinking heated milk also produced circulating antibodies to beta-lactoglobulin and casein, although titres were lower than for unheated milk. Unlike skimmed milk, heat-treated diafiltered whey failed to sensitize guinea-pigs orally. It caused the production of trace levels of antibodies in some of the animals, but these were specific for residual casein. We suggest that it may be possible to produce a non-sensitising baby milk without casein based on heat-denatured whey. Th...Continue Reading

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Citations

Jan 1, 1988·Nutrition Research Reviews·A Ferguson, K C Watret
Jan 1, 1996·Critical Reviews in Food Science and Nutrition·S L Taylor, S B Lehrer
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Jan 11, 2012·Korean journal of pediatrics·You Hoon JeonBok Yang Pyun
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Mar 1, 1983·Nutrition Reviews
Mar 5, 2004·Journal of Agricultural and Food Chemistry·Britt-Marie EhnStaffan Ahlstedt

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Anaphylaxis

Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.